Degree in Agricultural Sciences from the Faculty of Agriculture in Turin, qualified to practise as an Agronomist. She currently works at the Oenology Technology and Mechanics group of the CREA-Centro di Ricerca per l’Enologia di Asti (CREA-ENO), whose activities she coordinates. Her main field of activity concerns the research and study of oenological practices and products, particularly as regards their effect on the chemical-physical and sensory composition of wines.
Contact :
Email : antonella.bosso@crea.gov.it
On our Websites :
- High-temperature drying of red grape pomace: effects on the polyphenolic composition of skins and seeds
The wine industry generates over 10 million tons of grape pomace (GP) annually, posing disposal challenges. GP is rich in phenolic compounds with various industrial uses. This study evaluates the effects of high-temperature drying and storage on GP’s polyphenolic content and antioxidant capacity. - Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins
Enological tannins, classified as condensed and hydrolysable, are extracted from various plants and affect wine properties, especially antioxidant activity. Their impact varies based on botanical origin and extraction methods, requiring diverse tests for accurate assessment. - New tools for tartaric stabilization: potassium polyaspartate developed in the Stabiwine project
Tartaric stabilization prevents tartrate crystal formation in wine. Two strategies exist: subtractive (removal of compounds) and additive (inhibiting crystals). The Stabiwine project developed potassium polyaspartate, an effective, sustainable additive for stabilizing unstable wines.
